Turkey and Walnut Pie

This delectable pie is an ideal way to use up leftover turkey.


1 oz. butter

8 oz. mushrooms, wiped clean and sliced

1 oz. flour

1 teaspoon salt

1 teaspoon black pepper

½ teaspoon cayenne pepper

10 fl. oz. double cream

5 fl. oz. sour cream

2 teaspoon dried thyme

½ teaspoon dried sage

1 bay leaf

12 lb. cooked turkey, cubed

4 oz. walnuts, chopped

12 oz. Rough Puff Pastry

1 egg yolk, lightly beaten with

2 tablespoons milk

Preheat the oven to hot 425 °F (Gas Mark 7, 220°C).

In a medium-sized saucepan, melt the butter over moderate heat. When the foam subsides, add the mushrooms and cook, stirring frequently, for 3 minutes.

Remove the pan from the heat. Using a slotted spoon, remove the mushrooms from the pan and set them aside on a plate.

Using a wooden spoon, stir the flour, salt, pepper and cayenne into the juices in the pan to make a smooth paste.

Gradually add the double cream and sour cream, stirring constantly. Stir in the thyme, sage and bay leaf.

Return the pan to low heat and cook, stirring constantly, for 10 minutes.

Remove the pan from the heat and remove and discard the bay leaf. Return the mushrooms to the pan and add the turkey and walnuts. Spoon the mixture into a deep pie dish and set aside.

On a lightly floured board, using a floured rolling pin, roll out the dough to approximately J-inch thick. Cut off a strip of the dough about -J-inch wide, long enough to fit the rim of the pie dish. Moisten the rim of the pie dish with a little water. Place the dough strip on the rim, pressing it down lightly. Moisten the strip of dough with water.

Lift the remaining dough on to the rolling pin and lay it over the pie dish. Trim the dough with a sharp knife and crimp the edges with your fingers to seal the dough. Using the point of a sharp knife, make a small slit in the ‘ :M centre of the dough. Using a pastry brush, brush the top of the pie with the egg yolk and milk mixture.

Place the pie in the oven and bake it for 50 minutes. Reduce the temperature to fairly hot 375°F (Gas Mark 5, 190°C) and continue baking for 35 minutes or until the pastry is golden brown.

Remove the pie from the oven and serve it immediately, straight from the dish.

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